Easy Banana Muffins

The best homemade from scratch Banana Muffins made with ripe bananas, oil and sour cream or yogurt, These muffins are moist and tender done in 30 minutes and are perfect for breakfast or a quick snack on a busy day.

INGREDIENTS

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Preheat oven to 375 °F degrees. In a small bowl whisk the flour, baking powder, baking soda, and ground cinnamon until combined.

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In a large bowl mash the bananas with a fork. Add the sugars, beaten egg, vanilla extract, vegetable oil and sour cream. Mix with a wooden spoon until combined.

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Fold the dry ingredients into the wet until moistened. Line a muffin pan with brown parchment muffin liners. Fill each liner or muffin pans well ¾ full. Bake for 20 minutes.

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Cool ten minutes and move to wire racks to cool completly. Makes about 20 medium muffins.

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Easy Banana Muffins

The best homemade from scratch Banana Muffins made with ripe bananas, oil and sour cream or yogurt, These muffins are moist and tender done in 30 minutes and are perfect for breakfast or a quick snack on a busy day.

INGREDIENTS

Flour | Baking Powder Baking Soda | Cinnamon Salt | Bananas Granulated Sugar Brown Sugar | Sour Cream Vegetable Oil Egg | Vanilla Extract

Preheat oven to 375 °F degrees. In a small bowl whisk the flour, baking powder, baking soda, and ground cinnamon until combined.

DRY INGREDIENTS

In a large bowl mash the bananas with a fork. Add the sugars, beaten egg, vanilla extract, vegetable oil and sour cream. Mix with a wooden spoon until combined.

MIX

Fold the dry ingredients into the wet until moistened. Line a muffin pan with brown parchment muffin liners. Fill each liner or muffin pans well ¾ full. Bake for 20 minutes.

FILL

Cool ten minutes and move to wire racks to cool completly. Makes about 20 medium muffins.

CUT

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